Pan Fried Crab Cakes are easy homemade crab cakes cooked in a cast iron skillet. A simple crab cake recipe made with fresh lump crabmeat. The crab patties are mixed with egg and saltine cracker crumbs and pan-seared to perfection.
I believe that the best way to fry crab cakes is in a cast iron skillet during cooking. You can call me Southern, but there’s something about a well-worn cast iron skillet that makes a fried crab cake sear just right.
If you can’t find what you need to make this fried crab recipe, check out my list of alternatives and changes further down.
Crab cakes are a delicious appetizer or entree that can be enjoyed by seafood lovers everywhere. Getting that perfect balance of crispy exterior and moist, flavorful interior when cooking crab cakes can be tricky though. One of the most important factors in achieving crab cake success is knowing exactly how long to cook them in the pan. Follow this guide for tips on cook times, signs of doneness, and foolproof methods for perfectly pan-fried crab cakes every time.
Pan Frying is the Ideal Cooking Method
While you can certainly bake crab cakes in the oven, pan frying is hands down the best way to cook crab cakes. Using a skillet on the stovetop allows you to cook the crab cakes through evenly while also crisping and browning the exterior to golden perfection The direct heat contact ensures delicious crust development that just can’t be achieved with other cooking methods
A heavy nonstick or cast iron skillet works best for frying crab cakes to prevent sticking. Preheat the pan over medium-high heat and add just enough oil or butter to lightly coat the bottom before carefully placing the crab cakes in the hot skillet. Resist the urge to crowd the pan, as that will cause the temperature to drop too much.
Cook Time Depends on Crab Cake Size and Thickness
The exact pan frying time will vary based primarily on the size and thickness of the crab cakes. Smaller, thinner crab cakes will obviously cook faster than larger, thicker ones. A general guideline is 4-5 minutes per side for average sized crab cakes that are 3-4 inches wide and 1 inch thick.
For larger 5-6 inch crab cakes, allow 5-7 minutes per side. Very thin crab cakes may only need 2-3 minutes per side. The key is watching carefully for visual signs of doneness rather than relying solely on cook time.
Look for a Golden Brown Crust and Opaque Interior
The best way to test pan fried crab cakes for doneness is by checking the color and opacity. You want the exterior to develop an evenly golden brown, crispy crust. Carefully flip each crab cake with a thin spatula to check the second side after about 4 minutes.
The crab cake should be opaque throughout when done with no translucent portions remaining. Use the tip of a knife to peek at the thickest part of a crab cake if you’re unsure. Just be careful not to poke multiple holes which can cause the crab cakes to break.
Pull the pan fried crab cakes off the heat once they’ve achieved that ideal golden color and are cooked through. Enjoy them immediately while still warm and crispy.
Handy Tips for Foolproof Pan Fried Crab Cakes
Follow these handy tips for the best results when pan frying crab cakes:
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Chill the formed crab cakes in the fridge for 30 minutes before cooking. This helps them hold their shape better.
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Use a thin metal spatula to carefully flip the crab cakes, preventing breakage.
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Cook in batches to avoid crowding the pan and stewing instead of frying.
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Blot cooked crab cakes with paper towels to remove excess grease.
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Don’t press down on the crab cakes while they cook or they can become misshapen and dense.
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Brush the tops of the crab cakes gently with oil if they aren’t browning evenly.
Adding Flavorful Fillings and Toppings
One of the great things about crab cakes is how versatile they are for adding other ingredients. Mixing in vegetables, herbs, cheeses and other seafood can complement the sweet crabmeat nicely. Topping pan fried crab cakes with a flavorful sauce or condiment also adds another layer of taste.
Some delicious mix-in ideas include:
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Diced red bell pepper
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Minced garlic
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Snipped fresh chives
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Grated Parmesan
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Chopped shrimp
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Crumbled bacon
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Breadcrumbs or panko
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Sautéed spinach
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Lemon zest
For toppings, consider:
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Lemon wedges
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Remoulade or tartar sauce
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Quick horseradish cream
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Herb aioli
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Mango salsa
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Avocado slices
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Cajun ranch dressing
Pairing Pan Fried Crab Cakes with Sides
The possibilities are also endless when it comes to side dish pairings. Virtually any vegetable, potato, rice, pasta or salad makes a fitting complement to enjoy alongside pan seared crab cakes.
Here are some especially tasty pairings to consider:
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Steamed asparagus
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Roasted new potatoes
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Creamed spinach
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Coleslaw
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Corn on the cob
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Twice baked potatoes
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Rice pilaf
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Pasta salad with vinaigrette
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Roasted broccoli
Serving Up Crab Cake Goodness
Now that you know exactly how long to cook crab cakes to achieve that ideal crisp exterior and moist interior, it’s time to enjoy these incredible pan fried crab cakes. Whether serving them as a fancy dinner party appetizer or a weeknight family meal, perfectly cooked crab cakes are sure to be a big hit. Just be prepared for requests for second helpings!
How to cook crab cakes
Scroll down to the bottom for the printable recipe with detailed instructions.
- Whisk the egg in a medium bowl. Add remaining ingredients except crabmeat and cracker crumbs. Stir well.
- Add crabmeat and cracker crumbs.
- Add the lump crab and cracker crumbs to the egg mixture slowly, until everything is mixed together.
- Put the bowl with the mixture in the fridge with the lid on for 30 minutes.
- Shape into four 3 to 3 1/2-inch patties.
Tip: Dont skip the step of chilling in the fridge. It helps the crab patties hold together while frying.
How to cook crab cakes in cast iron skillet? Its my favorite way to pan fry crab cakes. Cast iron is an excellent conductor of heat and a seasoned skillet acts like a nonstick skillet.
Fry the crab meat patties in real butter (not margarine) or a combination of butter and oil. Ghee (clarified butter) has a higher smoke point than just butter.
I also like to fry them in bacon drippings Ive saved and refrigerated.
What is the best way to cook crab cakes?
Thats a loaded question, because it depends on many factors. I prefer pan fried crab cakes. This method produces a crispy outside crunch with golden brown edges and with minimal amount of fat.
You can also air fry crab cakes, bake, broil, and deep fry them.
Air fryer crab cakes is not a bad option with minimal cleanup and oil. See directions for these in the NOTES in my printable recipe below. The edges of deep-fried crab cakes are also golden and crispy, but you have to do something with all that oil.
Scroll down to printable recipe for ingredient quantities.
Guy Fieri’s Baked Crabcakes with Old Bay Remoulade | Guy’s Big Bite | Food Network
How long do you cook crab cakes?
Cook the crab cakes until they are golden brown on the side facing down. This takes about five minutes. Flip the crab cakes with a spatula, being careful so that they do not break apart. Cook the cakes on the second side until they turn golden brown, or about five minutes.
How long do you cook crab cakes in a broiler?
When the oil shimmers, add the crab cakes to the pan. Cook until the underside of the cakes are golden brown, 3 to 5 minutes. 2 Cut the butter into six pieces then add one to the top of each crab cake. Slide the pan under the broiler and cook until the tops are well browned, 4 to 6 minutes.
How do you cook crab cakes in a frying pan?
Flip the crab cakes with a spatula, being careful so that they do not break apart. Cook the cakes on the second side until they turn golden brown, or about five minutes. Remove the crab cakes from the frying pan and place them on a platter lined with paper towels to remove excess oil. Serve your delicious crab cakes.
Can you cook crab cakes in advance?
Pan fry in a thin layer of olive oil or butter. Pan fry the crab cakes about 3 minutes per side. If desired, remove them to a baking rack to keep the bottom crispy. Then fry the remaining batch. Want to prep these crab cakes in advance? After forming them, you can refrigerate for up to 24 hours before cooking.